Raspberry Chocolate Cheesecake Brownies

These incredibly rich and decadent brownies have kind of become a bit of a signature for me lately. What’s not to love? Deep and silky dark chocolate combined with creamy cheesecake and tart raspberries and so easy to make.

Method
1. Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington or shallow pan.

2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.

3. Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread into the lined pan.

4. In a separate bowl, beat the cream cheese, remaining sugar and egg yolks and the vanilla extract until smooth, then spread over the chocolate base.

5. Scatter the raspberries over the top, I tend to break them in half and spread them out flattened, and bake in the oven for 40-45 minutes.

6. Set aside to cool, then cut into squares and serve.

* You can also freeze raspberries in advance and crumble over the top before baking.